The frog leg claypot porridge, a supper favourite as much as it is a classic communal dish where large groups of friends and family gather around the bubbling hot claypot and dig into the belly warming delight during odd hours. This is a local delicacy that features the somewhat exotic and opinion polarising live bullfrogs, or ‘田鸡’ in Chinese, which literally translates to “field chicken”. It bears a certain resemblance to chicken meat in terms of taste and texture, and requires a fair bit of cooking and simmering time in order to achieve that characteristic springy, yet tender flesh with a delicate and fresh sweetness to it. The ‘Chinese edible frog’ is also known as an alternative lean meat that’s high in protein but low in both calorie and fat content per serving as well as being a rich source of vitamin and minerals.
Almost exclusively served in piping hot claypots, filled with either dried chilli “kung pao” sauce (oyster sauce, dark soy sauce, Chinese rice wine, sesame oil) or with heaps of sliced ginger and scallions or spring onions added on, cooked long enough to create a rich, dark and sticky gravy to pair with porridge – the significant other of frog porridge. The distinction of the accompanying porridge is in its smoothness and thickness, that it should be viscous enough able to “float” the layer of gravy and chunks of frog legs on it, without sacrificing any of its velvety quality. However, the gold standard of this dish is definitely in the “live” element of the frogs – similar to how live seafood dishes are only processed upon ordering to ensure their freshness. Go for the default boiled frog porridge iteration if you really want to taste of the bullfrogs.
Check out these 9 well-known frog porridge establishments, in no particular order, and the latest photos taken there:
Which one is your favourite? Did we miss out any? Please share them with us in the comments below!